I looooovvveee umeboshi—a Japanese treat. Yummy? Absolutely. It is a tad bit high in sodium so daily consumption is not recommended! The flavor comes from salt and the color purple from shiso (perilla) leaves. It is most used as a filling for onigiri (a popular rice ball wrapped in nori). I like hachimitchu (honey) plum for the sweetness. Give it a try…you’ll love it too. I put it on a plain bowl of rice with nori (dry seaweed) and also drop it in a cup of hot green tea to get the bitterness out.